Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions
Nico G. Dumandan,
Annie Cita T. Kagaoan,
Ranelle DP. Acda,
Caren R. Tumambing,
Michael Angelo S. Esteban,
Lorenz Phillip A. Leonardo,
Lia Raphaelle A. Lim,
Laura J. Pham
Affiliations
Nico G. Dumandan
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines; Corresponding author.
Annie Cita T. Kagaoan
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Ranelle DP. Acda
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Caren R. Tumambing
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Michael Angelo S. Esteban
Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Lorenz Phillip A. Leonardo
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Lia Raphaelle A. Lim
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines; Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Laura J. Pham
Biozym Systems Ent., Bay, Laguna, 4033, Philippines
The study evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions. Results showed that SCPE has a high total phenolic content of 35.9 g GAE/100 g sample majority of which are vanillic (799.77 mg/100 g), sinapic (434.38 mg/100 g), and coumaric (342.37 mg/100 g) acids. These phenolic compounds exhibited strong radical scavenging activities against DPPH (191.00 mg TE/g) and ABTS (359.80 mg TE/g) radical, ferric reducing capacity (97.80 mg TE/g), and lipid peroxidation inhibition (120.20 mg TE/g) activities which are comparable to BHT. Supplementation of SCPE at 400 mg/kg fresh weight of ground pork and ground beef improved the antioxidant activities of meat samples, leading to the delay in TBARS formation, lower reduction in heme iron content, and minimal increase in metmyoglobin content during 14-day refrigerated storage as compared to BHT-treated and control. Moreover, the redness of meat was preserved in SCPE- and BHT-treated samples as measured by a* color value. Correlation heat maps showed that TBARS, metmyoglobin, and ΔE are positively correlated with each other, and at the same time showed negatively correlated with heme iron and a*. This study revealed that antioxidant extracts from sugarcane presented a positive effect on the oxidative stability of raw ground pork and beef during refrigerated storage.
